Slow cooker prawn korma

    5 hours 20 min

    This lovely slow cooker prawn korma makes the most out of the lovely plump prawns and cooks them in a korma sauce to die for. Serve with rice.

    5 people made this

    Serves: 6 

    • 2 red chillies, seeded
    • 1 teaspoon ground cinnamon
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground mace
    • 1/2 teaspoon paprika
    • 2 tablespoons lemon juice
    • 55g ground almonds
    • 1 bunch fresh coriander, chopped
    • 1.35kg jumbo king prawns, shelled
    • 4 tablespoons sunflower oil
    • 3 large onions, roughly chopped
    • 2 cloves garlic, minced
    • 3cm piece root ginger, finely chopped
    • 85g korma paste
    • 280g plain yoghurt
    • salt and pepper, to taste
    • 150ml single cream

    Prep:20min  ›  Cook:5hr  ›  Ready in:5hr20min 

    1. Preheat the slow cooker to auto or low setting. In a food processor, combine the chillies, cinnamon, cumin, mace, paprika, lemon juice, ground almonds and half the coriander and pulse until smooth. In a bowl, combine the paste and the king prawns and mix thoroughly to coat.
    2. In a frying pan, heat the oil and add the onions and garlic. Cook and stir for 2 minutes until soft. Add the root ginger and stir for a further few minutes. Transfer to the slow cooker. In the same pan, increase the heat and add the contents of the chicken and paste mixing bowl. Stir continuously for 3 to 4 minutes at a gentle simmer. Add the korma paste and yoghurt and mix well. Season and transfer everything to the slow cooker. Cook on auto or low setting for 5 hours or on high for 3 hours.
    3. For the last half an hour of cooking, stir in the cream and season again if necessary. Serve with the remainder of the chopped coriander.
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